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Journal articles on the topic 'Gastronomic event promotion'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Ohiienko, Mykola, Olena Shebanina, and Alona Ohiienko. "Monitoring of Determination Features of Gastronomic Events Efficiency." Restaurant and hotel consulting. Innovations 3, no. 1 (2020): 96–108. https://doi.org/10.31866/2616-7468.3.1.2020.205572.

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Topicality. Today, gastronomic tourism in theBlack Sea region is under development. a large number of scientists are engaged in the gastronomic culinary development activities and the study of their economic efficiency and promotion in Internet communications, but its impact on the quality of events is insufficiently studied. Therefore, conducting analytical research on the announcement and post-event publications in the information Internet resources of gastronomic events becomes an urgent task. Purpose and methods. The aim of the article is to study aspects of the development of th

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Bodzhgua, A. Yu., and Y. A. Voinova. "Marketing tools for promoting gastronomic brands in tourism." Service and Tourism: Current Challenges 16, no. 3 (2022): 7–15. https://doi.org/10.5281/zenodo.7421350.

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<em>The development of a program for promoting specialized tourist products with gastronomic elements, at the stage of emerging demand requires the use of special marketing tools. The article reveals the marketing essence of the gastronomic tourist product and justifies the use of gastronomic branding as a fundamental tool for market positioning and promotion in a competitive market. An overview of the regional resource potential for discovering the recognizable regional gastronomic brands and gastronomic tourism practices substantiate the need to distinguish gastronomic tourism into an indepe

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Zhunusova, A. A., N. Zh Kurmankulova, D. I. Dzhangeldina, and S. K. Kanatova. "Model of organizing events and gastronomic tourism as a factor in increasing the competitive advantages of tourism in Kazakhstan." Bulletin of "Turan" University, no. 3 (October 4, 2024): 246–57. http://dx.doi.org/10.46914/1562-2959-2024-1-3-246-257.

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This article focuses on the popularization of a new direction in tourism in Kazakhstan – event and gastronomic tourism. This study aims to develop an organizational model and innovative ways to promote event and gastronomic tourism, increasing its attractiveness and the competitiveness of the industry as a whole. The main directions of this article are the development of gastronomic and event tourism in Kazakhstan, identification of resource potential, concepts for promoting a tourist product, based on the development of effective methods and tools, development of an innovative program for the

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Andreeva, M. V., I. V. Kryukova, and E. N. Yakovleva. "Project approach to the development of rural tourism." Vestnik Universiteta 1, no. 12 (2023): 63–71. http://dx.doi.org/10.26425/1816-4277-2022-12-63-71.

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The authors of the article provide an overview of scientific approaches to the definition of the essence and role of event and gastronomic tourism against the backdrop of the rural tourism promotion currently carried out. The interrelation between all the aforementioned types of tourism and the expediency of their joint development are substantiated. The necessity of holding events in order to smooth out the seasonality of rural tourism and attract tourists interested not only in standard services of rural guest houses but also in entertainment events is proved. Special emphasis is placed on t

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Nesterchuk, Inna. "GASTRONOMY BRAND OF THE TERRITORY (ON THE EXAMPLE OF THE CULTURAL AND HISTORICAL HERITAGE OF THE RIGHT-BANK POLISSIA)." GEOGRAPHY AND TOURISM, no. 60 (2020): 43–56. http://dx.doi.org/10.17721/2308-135x.2020.60.43-56.

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The main goal of research is studying the regional specifics of traditional food of the ethnic groups inhabiting the Right-Bank Polissia and identifying prospects for the use of gastronomic brands in tourism. Substantiation of opportunities and ways to use the gastronomic brand of the territory in the development of hotel and restaurant business have been investigated. The theoretical significance lies in the development of the gastronomic brand of the Right-Bank Polissia - the national Ukrainian cuisine - due to tourist gastronomic tourism and brand promotion as the significance of the destin

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Vázquez-Medina, José Antonio, and F. Xavier Medina. "Traditional Mexican Cuisine: Heritage Implications for Food Tourism Promotion." Journal of Gastronomy and Tourism 4, no. 4 (2020): 239–50. http://dx.doi.org/10.3727/216929720x15846938924085.

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This article analyzes how UNESCO's intangible human heritage designation has led to traditional Mexican cuisine being turned into a resource for gastronomic tourism, showing how the State has commodified traditional culinary knowledge for the promotion of tourism. This promotion includes an official discourse that has been appropriated by traditional women cooks, who use these promotional events to build new culinary canons. This article enables a discussion of how traditional Mexican cuisine has become part of a global logic, and how its designation as intangible heritage articulates tension,

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Lebedeva, Svetlana A. "Russian allocentrics and psychocentrics in various types of tourism." Service and Tourism: Current Challenges 18, no. 1 (2024): 15–26. https://doi.org/10.5281/zenodo.11177092.

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<em>The article presents a hypothesis about the normal distribution of Russian tourists in the context of their psychographic states within the motivational-target dynamics, i.e. for various types of tourism. The hypothesis of a normal distribution is not rejected for cultural, gastronomic, sports, health and event tourism. The author revealed that tourists can be observed as allocentrics and psychocentrics even within certain types of tourist activity. However, the most industrialized psychographic form is the centrocentric. The author substantiated that the degree of distribution of asymmetr

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Tulupov, Vladimir, Marina Shteyman, Marina Strelnikova, and Anna Pokachalova. "Travel Journalism in Tourism Product Marketing: Regional Aspect." Theoretical and Practical Issues of Journalism 10, no. 2 (2021): 225–39. http://dx.doi.org/10.17150/2308-6203.2021.10(2).225-239.

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The article examines the promotion of a regional tourism product in the modern media space. We studied the conditions of the dynamic development of tourism and travel industry in the Russian Federation and abroad, creation of a positive image of a particular region, and promotion of certain tourist services. The research emphasized that the promotion of a tourist product is an important part of the strategy for the development of domestic and inbound tourism. In Russia, each region is faced with the need to create a concept for the presentation of its territory on the tourist market, based on

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Postol, Anatolii, and Maryna Salnikova. "Factors and attractions of event tourism in Ukraine under martial law and strategic priorities for recovery in the postwar period." Market Relations Development in Ukraine 123, no. 10(281) (2024): 73–81. https://doi.org/10.5281/zenodo.14367973.

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Relevance of the research topic. The article is devoted to the identification, evaluation and diagnosis of the factors of functioning of event tourism in Ukraine during the war and the justification of recovery and development in the postwar period, taking into account their effect.Statement of the problem. Event tourism is an important component of the tourism industry, promoting cultural exchange, developing local economies and creating a positive image of the country. In the context of martial law in Ukraine, the functioning of this sector has become significantly more complicated due to se

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Bekmurzayeva, Zh A., M. Asif, and N. A. Uruzbayeva. "Clustering of Regional Tourism Products Based on Bibliometric Analysis: The Case of Mangystau Region." Economy: strategy and practice 20, no. 2 (2025): 161–75. https://doi.org/10.51176/1997-9967-2025-2-161-175.

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Despite the growing importance of interdisciplinary approaches in tourism studies, there remains a lack of structured analytical frameworks for clustering regional tourism products and aligning them with effective marketing tools. The present study aims to develop a theoretical and methodological model for clustering regional tourism products based on bibliometric analysis, followed by comparing clusters with effective marketing promotion tools. The method used is a systematic bibliometric analysis of 245 peer-reviewed publications from 2010 to 2023, selected from the Web of Science Core Colle

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Tkach, Victoria, Dmytro Kharenko, and Oleksandr Kamushkov. "MARKETING STRATEGY FOR PROMOTION OF A GASTRONOMY BRAND OF A TOURIST DESTINATION." Ukrainian Journal of Applied Economics 6, no. 1 (2021): 169–76. http://dx.doi.org/10.36887/2415-8453-2021-1-20.

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Introduction. Today, tourism is increasingly reproduced not as a sphere of services, but as an industry of the impressions, and impressions become “a user’s purpose”. Tourism is one of the main services for the “production” of impressions, so the destination is aimed at the creation of tourists’ impressions as a system. With the growing competition in the international tourism market, the destination is in everlasting search for innovative promotion technologies. The formation of tourism brands has become an effective tool used by competitors. Destination brand development is considered as one

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Vukolić, Dragan, Tamara Gajić, Anđelka Popović, and Marko Cilić. "Analyzing tourist motivation for destination promotion through eWOM: Focus on gastronomic events." Turisticko poslovanje, no. 34 (2024): 81–92. https://doi.org/10.5937/turpos0-53087.

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Gastronomy plays a significant role in the cultural experience of everyday life, offering tourists a unique way to explore different aspects of a destination. Culinary experiences often serve as a key factor in the decision-making process when choosing travel destinations. During 2023 and 2024, the authors conducted a study at four major events in rural areas of Serbia: Kulen Festival in Erdevik, Bacon Festival in Kačarevo, Cabbage Festival in Mrčajevci, and Bean Festival in Čenej, surveying a total of 235 visitors. The aim of the research was to analyze the motivation of tourists at gastronom

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Čavić, Slobodan, and Marija Mandarić. "Authenticity of gastronomic events as a function of branding a destination." Menadzment u hotelijerstvu i turizmu 9, no. 1 (2021): 89–101. http://dx.doi.org/10.5937/menhottur2101089c.

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The promotion of authentic food and beverages in Vojvodina is most commonly carried out in gastronomic events. Vojvodina is rich in gastronomic products coming from the households of different nations that inhabit its territory. Gastronomic events with their authenticity can contribute to the creation of the destination brand. The aim of the present study is to explore the authenticity of gastronomic events, which could contribute to a better promotion of Vojvodina and the creation of a recognizable brand of this tourist destination. The research was conducted through the method of survey, usi

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Ohiienko, Mykola, and Alona Ohiienko. "Use of Targeting Tools Promotion of Gastronomic Tourism Events." Modern Economics 19, no. 1 (2020): 149–54. http://dx.doi.org/10.31521/modecon.v19(2020)-24.

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Zrnić, Miloš, Milan Vujić, Jelena Košutić, Maja Obradović, and Ana Obradović. "Gastronomical events in the function of promotion of Serbia as tourist destinations." Turisticko poslovanje, no. 28 (2021): 47–55. http://dx.doi.org/10.5937/turpos0-34453.

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Special attention is paid to gastronomic tourism as a special form of tourism that has become increasingly popular in recent years, which makes countries that are not endowed with natural beauty, favorable climate or rich history, become potentially attractive destinations for visitors. Data collection and analysis focused on food and beverage events in Serbia, shows a tendency to increase the number of the same and indicates the possibility of attracting domestic and foreign guests throughout the year. In addition, the authenticity of the region within Serbia makes their gastronomic offer uni

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Pokolodna, Mariia M., Anton A. Ryabev, and Karina Yu Vinnikova. "Research Methodology and Proposals for the Use of Elements of the Intangible Cultural Heritage of Ukraine for Tourism Purposes." Business Inform 1, no. 552 (2024): 187–93. http://dx.doi.org/10.32983/2222-4459-2024-1-187-193.

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Elements of intangible cultural heritage have relatively recently entered the structure of the potential of tourist resources. The complex nature and essence of the very elements of the intangible cultural heritage require the development of special methods for their research, based on the options for the possible use of these elements. In the study of intangible cultural heritage, the socio-geographical approach plays an important role. It is noted that it is more expedient to build the study of intangible cultural heritage on the basis of a component approach (which involves the consideratio

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Nesterchuk, Inna. "APPLIED GASTRONOMIC DOSSIER OF THE RIGHT-BANK POLISSYA." GEOGRAPHY AND TOURISM, no. 46 (2019): 48–63. http://dx.doi.org/10.17721/2308-135x.2019.46.48-63.

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In the article, an audit of gastronomic proposals for the territory of the the Right-bank Polissya study was carried out in order to attract and promote local autochthonous dishes and food traditions. Goal. The substantiation of the theoretical and methodological approach to the issues of promotion of local food and wine through a retro-innovative perspective. Therefore, the creation of immersive ethno-gastronomic experience requires an innovative approach, starting with the inventions of traditional dishes and recipes, but without the risk of loss of authenticity. Method. Based on the retro-i

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Esponda Pérez, Jorge Alberto, Lurline Alvarez Rateike, Francisco Javier Rocha Leyva, Esbeida Pano Vázquez, and Roger Manuel Hernandez Garcia. "Current trends in Tourism and Gastronomy: An Analysis in Urban and Rural Environments." International Journal of Religion 5, no. 7 (2024): 543–54. http://dx.doi.org/10.61707/qzb5b928.

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In a context where gastronomic tourism has gained relevance, this systematic review article focuses on identifying current trends in the relationship between tourism and gastronomy in urban and rural environments. The main objective is to explore how the integration of technology, tourists' gastronomic preferences and gastronomic events impact the tourist experience. A systematic review methodology was used to analyze recent and relevant studies in indexed journals. The results highlight the importance of experiential tourism in urban environments, the appreciation of local gastronomy in rural

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Campoverde-Aguirre, Ronald, Mauricio Carvache-Franco, Wilmer Carvache-Franco, and María Almeida-Cabrera. "Analysis of the Quality of Service in Gastronomic Festivals." Sustainability 14, no. 21 (2022): 14605. http://dx.doi.org/10.3390/su142114605.

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Gastronomic festivals have become a pathway to promoting the gastronomy and culture of a tourist destination. However, there is no taxonomy for evaluating the quality of services in these types of festivals. For this reason, the present study aimed to propose a service quality evaluation model applicable to gastronomic festivals based on a review of commonly used models. The research was carried out at the Raíces Gastronomic Festival held in Guayaquil, Ecuador, in 2018. Six hundred valid questionnaires were obtained, and exploratory factor analysis (EFA) was applied to identify the dimensions

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Nesterchuk, Inna Konstantinovna. "EVALUATION AND MAIN STAGES OF FORMATION OF TOURIST-RECREATIONAL AND GASTRONOMIC POTENTIALS OF THE REGION IN THE CONTEXT OF DEVELOPMENT OF GASTRONOMIC TOURISM." GEOGRAPHY AND TOURISM, no. 52 (2019): 33–44. http://dx.doi.org/10.17721/2308-135x.2019.52.33-44.

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The article considers regional recreational-tourist and gastronomic potentials as important elements of the development of the Right-bank Polissya. Goal. The central place in the work is paid to the least studied problem of estimating the gastronomic potential of the Right-bank Polissya. The development of gastronomic symbols provides the basis for a further increase in the flow of domestic and inbound tourism, increasing the attractiveness of the tourist destination, enhancing the image of the region and promoting local products. Methodology. The clarification of the methodology of integrated

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de Salvo, Paola, José Manuel Hernández Mogollón, Elide Di Clemente, and Viviana Calzati. "Territory, tourism and local products. The extra virgin oil's enhancement and promotion: a benchmarking Italy-Spain." Tourism and hospitality management 19, no. 1 (2013): 23–34. http://dx.doi.org/10.20867/thm.19.1.2.

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Purpose – This paper intends to highlight how local tourism development is strongly oriented towards policy development based on the combination typical product-territory, in particular extra virgin olive oil, which assigns value to identity, social capital and indigenous cultural heritage. Design – The work supports the idea that the development strategies of typical products should be considered as a potential local development tool. Besides the enhancing the knowledge of product itself and of its ties with local history and traditions, this could also help promoting a quality tourism in the

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Popova, Olga, Svetlana Korolkova, and Ekaterina Stepanova. "Branding Strategies for Small Cities in the Internet Space." Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 2. Jazykoznanije, no. 2 (May 2020): 123–38. http://dx.doi.org/10.15688/jvolsu2.2020.2.11.

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The paper examines the use of communicative strategies and tools for promoting local territories on the Internet on the material of tourist sites, social networks and blogs. Internet strategy depends on the promoted territory, pragmatic goals and determines the selection of tools and language means. The authors applied an integrative communicative approach. It was established that a European small town brand is developed by employing macro strategy including historical, cultural, environmental, and gastronomic references represented in several foreign languages. The small Russian town branding

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Olishevska, Yuliya. "SPECIFICS OF GASTRONOMIC BRANDING OF UKRAINE." GEOGRAPHY AND TOURISM, no. 53 (2019): 27–34. http://dx.doi.org/10.17721/2308-135x.2019.53.27-34.

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Goal. The main purpose of this article is to determine the directions of formation of the gastronomic brand of individual regions of Ukraine and the country as a whole is the main purpose of this article. The object of the study is gastronomic branding of the territory of Ukraine, and the subject is methodological approaches to determining the gastronomic brand of the territory and the analysis of factors of its formation. Methodology. Works on a regional marketing, tourism management, as well as scientific publications on gastronomic tourism and tourist branding of the territory is methodolog

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Putri, Dias Pratami, and Yulianto Yulianto. "GASTRONOMY TOURISM OF PALM CABBAGE AS A SUPPORTING TOURISM ATTRACTION IN SUROUNDING TAMBING LAKE." Jurnal Kepariwisataan 21, no. 2 (2022): 187–96. http://dx.doi.org/10.52352/jpar.v21i2.815.

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A local community has intense interaction with forests that generate the local knowledge how to utilize and sustain of forest resources. Umbut based foods are the local food uniqueness of the Sedoa Community that potentially offered in gastronomic tourism. Currently, there is no local food that has been considered as a tourist attraction in tourism activities in Tambing Lake, Lore Lindu National Park (LLNP). Therefore, the purpose of this paper is to promote umbut based foods as a part of special interest tourism to support tourism in Tambing Lake in LLNP. Data were obtained through in-depth i

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da Mota, Carlos Vilela, Rosa Isabel Rodrigues, Teresa Palrão, and Arlindo Madeira. "The Role of Gastronomy as A Driver of Rural Tourism Development: The Case of Mirandela." European Countryside 16, no. 3 (2024): 480–99. http://dx.doi.org/10.2478/euco-2024-0025.

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Abstract This research aimed to analyze the perception of tourism stakeholders regarding the potential of gastronomy to revitalize tourism in the Mirandela region. The sample consisted of 95 stakeholders (e.g., managers, team leaders, directors, entrepreneurs) operating in the tourism sector. The study was operationalized using a qualitative methodology, and the data were analyzed using MAXQDA software. The results demonstrated that food quality, identity gastronomy, and food heritage are considered differentiating factors of the local cuisine. Additionally, it was found that diversification o

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Liutikas, Darius. "Gastronomy tourism as a tool for the development of regions." Tourism and Heritage Journal 5 (February 21, 2024): 100–119. http://dx.doi.org/10.1344/thj.2023.5.6.

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This article presents the main activities of gastronomy tourism by illustrating them with examples from Latvia and Lithuania and discusses the significance of gastronomy tourism for the development of the countries’ regions. The examples of such activities as food and drink themed events and festivals, gastronomy routes and trails, farm visits and visits of the local restaurants, educations and tastings, museums and thematic exhibitions, excursions to factories and farms, and visiting of local markets are discussed. The benefits of gastronomy tourism, such as the generation of revenue, develop

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Rodrigues Amorim Adegboye, Amanda. "Conference on Sustainable Health and Nutrition During the Life Cycle: Poster Presentations." World Nutrition 15, no. 2 (2024): 45–73. http://dx.doi.org/10.26596/wn.202415245-73.

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The 1st International Conference on Sustainable Health and Nutrition during the Life Cycle, hosted by Rio de Janeiro State University in March 2024, convened diverse attendees from various disciplines. The conference aimed to democratize knowledge on sustainable health and nutrition while fostering networking opportunities. Abstract submissions came from students, healthcare professionals, educators, and researchers, leading to a rigorous selection process for oral and poster presentations. Embracing sustainability, the conference adopted a paperless approach with digital poster presentations.

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Yılmaz, Gökhan, Doğuş Kılıçarslan, and Meltem Caber. "How does a destination’s food image serve the common targets of the UNESCO creative cities network?" International Journal of Tourism Cities 6, no. 4 (2020): 785–812. http://dx.doi.org/10.1108/ijtc-07-2019-0115.

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Purpose As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts of music, gastronomy, design, etc., with the aim of promoting cooperation amongst the member cities and maintaining sustainable urban development. This study aims to identify the destination food image of Gaziantep in Turkey, which is a member gastronomy city of the CCN since 2015. Identified destination food image elements were connected to the common targets of the CCN to show how the city may contribute to

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Ridene, Faten. "Fiction Movies as a Means of Culinary Heritage’s Safeguarding and Research Referencing: Cases of Couscous Illustration in Tunisian Cinema." CINEJ Cinema Journal 12, no. 2 (2024): 288–317. https://doi.org/10.5195/cinej.2024.647.

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Couscous is a staple dish that became recognized and registered as an immaterial cultural heritage by UNESCO, simultaneously for Tunisia, Algeria, Morocco, and Mauritania (UNESCO, Knowledge, know-how and practices pertaining to the production and consumption of couscous, 2020). It represents a mixture of love, heritage, and innovation, which links identity, originality, and modernization. The dish is eligible for two of the five broad domains in which intangible cultural heritage is manifested: social practices, rituals, and festive events. Once a fiction film represents this gastronomic herit

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Rodrigues Amorim Adegboye, Amanda. "Conference on Sustainable Health and Nutrition During the Life Cycle: Keynote Sessions and Oral Presentations." World Nutrition 15, no. 2 (2024): 5–44. http://dx.doi.org/10.26596/wn.20241525-44.

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The 1st International Conference on Sustainable Health and Nutrition during the Life Cycle, hosted by Rio de Janeiro State University, convened diverse attendees from various disciplines in March 2024. The conference aimed to democratise knowledge on sustainable health and nutrition while fostering networking opportunities. Abstract submissions came from students, healthcare professionals, educators, and researchers, leading to a rigorous selection process for oral and poster presentations. Embracing sustainability, the conference adopted a paperless approach with digital poster presentations.

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Ginés-Ariza, Paula, Ester Noguer-Juncà, and Francesc Fusté-Forné. "Local Perspectives of the Relationships between Food and Tourism in the City of Girona (Catalonia, Spain)." International Journal of Hospitality and Tourism Systems 17, no. 3 (2024): 100–112. http://dx.doi.org/10.21863/ijhts/2024.17.3.007.

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Food is playing an increasingly more relevant role in the development of tourism. While the link between local produce and the tourist experience is studied in rural regions, few studies have scrutinized the relevance of local food in urban areas. This research analyses the significance attached to the local product for food tourism in the city of Girona, north-eastern Catalonia. The study is based on a qualitative methodology which is focused on twelve semi-structured interviews conducted with local public and private food-based experts, including professionals from the hospitality, catering

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Tunar Abuzarli. "How the growth of ecotourism has the power to drive economic, cultural and environmental benefits for Azerbaijan." Scientific News of Academy of Physical Education and Sport 1, no. 4 (2020): 169–72. http://dx.doi.org/10.28942/ssj.v1i4.195.

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As Azerbaijan’s national strategy has shifted to encourage non-oil revenues, tourism has become one area of focus. While the impact of some tourism activities, such as the influx of visitors during Baku’s Formula 1 or other major sporting events, are both tangible and visible, the value of other tourism sectors may appear less evident. Ecotourism is one such niche. This research shows that ecotourism offers significant potential for development, with benefits for the environment and national brand, as well as stimulation for local economies. Azerbaijan has in abundance the most important attri

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LUSHCHYK, Mariya. "ТRENDS OF DEVELOPMENT OF THE TOURIST INDUSTRY OF THE LVIV REGION IN THE CONDITIONS OF A PANDEMIC". Herald of Khmelnytskyi National University. Economic sciences 304, № 2(1) (2022): 90–100. http://dx.doi.org/10.31891/2307-5740-2022-304-2(1)-11.

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The article describes the current state of functioning of the tourist sector of Khmelnytsky region. In particular, the dynamics of changes in the number of tourists served by tourism entities, including: foreign tourists, citizens of Ukraine who traveled abroad, domestic tourists and excursionists were analyzed. The geography of arrival of foreign tourists to Ukraine is characterized, the features of transfer, residence, average stay and purpose of visit of foreign citizens are revealed, the distribution of tourists-citizens of Ukraine on the countries of their travel is analyzed. The specific

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Castillo-Villar, Fernando Rey. "Destination image restoration through local gastronomy: the rise of Baja Med cuisine in Tijuana." International Journal of Culture, Tourism and Hospitality Research 14, no. 4 (2020): 507–23. http://dx.doi.org/10.1108/ijcthr-03-2019-0054.

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Purpose Developing an effective destination branding strategy in places that have a negative image is still a difficult challenge to overcome for place marketers. Therefore, the purpose of this paper is to analyze how developing and promoting a new cuisine can transform a negative destination image into a positive one. The main premise is that food can be an effective way of rebranding a destination. Design/methodology/approach The research method used for this exploratory study was the qualitative content analysis of 50 articles from newspapers and magazines in English and websites from the M

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Todorov, Predrag. "Sustainable development of urban tourism in Kragujevac." Ekonomika 70, no. 3 (2024): 43–59. http://dx.doi.org/10.5937/ekonomika2403043t.

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The development of tourism in cities in recent years has increasingly led to negative ecological, socio-cultural, and economic effects. Cities in Serbia are facing the same issues, and therefore must plan their tourism development according to the principles of sustainable development in order to reduce the negative impact of tourism. Market research is crucial for planning strategies for sustainable urban tourism development. This scientific work highlights the importance of market research for the sustainable development of tourism in Kragujevac, with a focus on the identification of key ele

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Frazão, Natália Raquel Azevedo, Arlan Silva Freitas, Natale Cristine Costa Carvalho, Silvio Carlos Coelho, Matheus Filipe Leitão De Oliveira, and Marc François Richter. "ABACAXI DE TURIAÇU: “TESOURO” DO MARANHÃO COM POTENCIAL AGRONÔMICO, NUTRICIONAL, CULTURAL E SUSTENTÁVEL." ARACÊ 7, no. 6 (2025): 33729–53. https://doi.org/10.56238/arev7n6-273.

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The Turiaçu pineapple, a cultivar native to Maranhão, stands out for its superior sensory characteristics, such as high sweetness, low acidity and intense aroma, attributes directly associated with the region's climatic and soil conditions. The aim of this article is to present a comprehensive analysis of the agronomic, nutritional, cultural and economic aspects of this variety, highlighting its potential for sustainable development. The research was conducted by means of a bibliographical review, using databases such as SciELO, Google Scholar and the CAPES Journal Portal. From a nutritional p

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Ümit, Sormaz, Yılmaz Mustafa, and Pala Kenan. "An Evaluation of the Gastronomy Tourism Potential of Amasya from a Sustainable Tourism Perspective through SWOT Analysis." Ottoman: Journal of Tourism and Management Research 2023 Vol.8,, No.2 (2023): 1169–79. https://doi.org/10.5281/zenodo.8278914.

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<strong>Abstract</strong> Sustainable tourism requires activating specific types of tourism not only during certain times of the year but also throughout multiple seasons. This will enable the local people in tourist attractions to achieve long-term economic gains in all periods, not just in the short-term or some periods of the year. This study was conducted to identify the strengths and weaknesses of gastronomy tourism in Amasya from a sustainable tourism perspective and enhance it by considering the opportunities and threats that might arise. It also aimed to preserve Amasya’s local c

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Łapko, Aleksandra, Roma Strulak-Wójcikiewicz, and Aleksander Panasiuk. "Air quality as a factor affecting urban tourism." Studia Periegetica 30, no. 2 (2020): 109–23. http://dx.doi.org/10.5604/01.3001.0014.4152.

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The purpose of the article is to determine whether potential tourists consider information about a city’s air quality in their assessment of its tourist attractiveness and how this this information affects their travel decisions. Urban tourism is a common and dynamically developing form of tourism. Cities encourage tourists to visit them with various attractions, cultural, gastronomic and accommodation offerings as well as mass events. At the same time, they are often industrial centres and important transportation hubs, which makes them characterized by a high degree of air pollution. The art

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Bondarenko, Halyna. "Ukrainian Cuisine as a Modern Identification Marker." Materìali do ukraïnsʹkoï etnologìï 23 (26) (December 30, 2024): 60–64. https://doi.org/10.15407/mue2024.23.060.

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The connection between culinary traditions and Ukrainian identity is described in the article. It is found out that food can be a marker of identity, helping to develop a system of connections and mutual support in the community. Gastronomic practice unites people with their cultural heritage, history, and the totality of knowledge, values, and practices acquired by an ethnic group. The social, cultural, symbolic status of food in eating habits contribute to the preservation of national identity. The national cultural heritage includes also traditional and regional products. Their loss because

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Nikoliuk, Olena, Oksana Bairachna, and Serhii Kruk. "Current trends, and features of the development of enogastronomic tourism." Ukrainian Journal of Applied Economics and Technology 9, no. 1 (2024): 223–28. http://dx.doi.org/10.36887/2415-8453-2024-1-37.

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Tourism has become an affordable and favorite way for people to relax, and the tourism business has become an influential socio-economic factor. Domestic tourism is at the peak of growth, almost the only way to relax and restore mental health and strength. One of the promising areas for the development of the modern tourism market is enogastronomic tourism, which allows an increase in the number of tourist arrivals, extends the tourist season, improves the image of the region, enriches and differentiates the local tourist product, including wine excursions, tastings, presentations, events, and

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Лапочкина, Виктория, and Viktoriya Lapochkina. "Features of the economy of experiences during term changes on the example of tourism market: Russian experience." Services in Russia and abroad 8, no. 9 (2014): 150–60. http://dx.doi.org/10.12737/10804.

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In the current difficult situation in foreign policy there is a gradual change in Russia in the structure of the tourist flows; analysts have noted an increase in demand for domestic tourism. The author considers the prospects for further development of domestic tourism in the Russian Federation, taking into account the fact that in today&#180;s world, the migration of values and the economy acquire a new direction. Recognition of individual impressions of economic proposals is a pledge for economic growth in the future. Jeremy Rifkin believes that the demand for labor in the service secto

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LUSHCHYK, MARIYA. "ТRENDS OF DEVELOPMENT OF THE TOURIST INDUSTRY OF THE LVIV REGION IN THE CONDITIONS OF A PANDEMIC". HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 300, № 6 (2021): 172–83. http://dx.doi.org/10.31891/2307-5740-2021-300-6-28.

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The article describes the current state of the tourism industry of Lviv region in conditions of increased quarantine risks. It is given a comprehensive description of tourist flows in the region over the past 15 years, in particular: the structure and dynamics of changes in the number of tourists served by tourism entities, including: foreign tourists, citizens of Ukraine who traveled abroad, domestic tourists and excursionists are analyzed. The geography of arrival of foreign tourists to Ukraine is characterized and the peculiarities of transfer, accommodation, average time of stay and purpos

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Escorza-Sánchez, Yolanda Marysol. "Responsive website based on QR Code as a promotion strategy for the Gastronomic fair." Revista Tecnologías de la Información y Comunicaciones, June 30, 2023, 19–26. http://dx.doi.org/10.35429/jitc.2023.17.7.19.26.

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The project develops a web application that uses QR codes, thereby promoting regional dishes during Santiago de Anaya´s fair and attracting more visitors. It relies on Scrum methodology for the verification of the hypothesis, the quantitative research methodology of correlational type and the Chi square statistical method were used. The results obtained show the following: first, a responsive web application that can be accessed by reading a QR code via a smart mobile phone; secondly, it was statistically proven that there is a significant relationship between the use of QR codes and the promo

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Pysareva, Iryna, Olha Radionova, and Maryna Prykhodko. "EVENT TOURISM DEVELOPMENT AND ITS INFLUENCE ON THE TERRITORY PROMOTION." Economic scope, 2020. http://dx.doi.org/10.32782/2224-6282/161-19.

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Today, most European destinations consider the event tourism organization as a tool for socio-economic development. The tourism industry development contributes to the income sources diversification in the territories budget, which in combination with other sources can be a factor in shaping the socio-economic development of a particular territory. The event tourism development should be developed as a soft tourism form that is well adapted to local diversity. The purpose of the article is to study the event tourism development in Ukraine and its impact on the territory promotion. The article

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Horban, Halyna, and Olena Mital. "THE VALUE OF GASTRONOMIC TOURISM IN THE SYSTEM OVERCOMING SEASONALITY." International Humanitarian University Herald. Economics and Management, no. 55 (2023). http://dx.doi.org/10.32782/2413-2675/2023-55-5.

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The article defines that seasonality is a phenomenon of moderate geographical latitudes of Europe. Seasonality has a great influence on tourist traffic. The impact of this natural phenomenon extends to human resource management, the profitability of the tourism economy, and supply and demand. The seasonality of tourist traffic is a huge obstacle in organizing and pricing tourist services, planning new investments, and developing and implementing regional development strategies. Tourist demand, in contrast to supply, is significantly influenced by the seasonality factor. It was determined that

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Lushchyk, Mariya. "THEORETICAL ASPECTS AND DEVELOPMENT OF EVENT TOURISM IN KHMELNYTSKA OBLAST (REGION)." Young Scientist 10, no. 86 (2020). http://dx.doi.org/10.32839/2304-5809/2020-10-86-11.

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The article reveals the features of event tourism in Khmelnytska Oblast (region) and describes the main events that are of tourist interest. The classification of event resources by subject, scale, as well as the genesis and factors of time and frequency of events is given. Variants of division of event tourism by direction of tourist flows, scale, age of travellers, intensity of tourist flows, sources of financing, duration of travel, composition of groups and organizational forms, etc. are covered. An attempt to describe in detail the main festivals of the city and region was made. The geogr

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Вишневская, Екатерина, Ekaterina Vishnevskaya, Ирина БОГОМАЗОВА, and Irina BOGOMAZOVA. "THE ROLE OF EVENT AND GASTRONOMIC TOURISM IN INCREASING THE EFFICIENCY OF THE REGIONAL ECONOMY." Services in Russia and abroad, January 22, 2018, 99–112. http://dx.doi.org/10.22412/1995-042x-11-7-9.

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Event and gastronomic tourism in Russia has high potential and gives a lot of possibilities for tourists. The organizational and economic mechanism of organization of event - gastronomic tourism plays an important role in development of the whole tourism industry in the region. It is explained by the following: certain gastronomic events in life and history of the region can quite be para- mount travel motive; development of event-gastronomic tourism in the region allows receiving certain benefits at the regional level. With sustainable development and if there is a correct strategy for promot

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Shelemetieva, Tetiana, and Olena Trokhymets. "THE ROLE OF TOURIST INFORMATION CENTRES IN SHAPING A POSITIVE IMAGE AND PROMOTING TOURIST DESTINATIONS." State and Regions. Series: Economics and Business, no. 1(131) (2024). http://dx.doi.org/10.32782/1814-1161/2024-1-6.

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The article examines and substantiates the role of tourist information centers in the formation of a positive image and popularization of tourist destinations in Ukraine. Today, the formation of a network of urban tourist information centers has become an effective tool for managing the sphere of tourism and resorts in the regions, which really contributes to increasing the tourist attractiveness of the city, the activation of tourist and excursion activities on its territory and the implementation of regional policy in the field of tourism. It is noted that tourism information centers are cre

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Gündüz, Cemil, Mojtaba Rezaei, Roberto Quaglia, and Marco Pironti. "Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy." British Food Journal, April 26, 2024. http://dx.doi.org/10.1108/bfj-11-2023-0965.

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PurposeThe primary objective of this research is to draw a comparative analysis between Turkey and Italy in terms of how festival events function as catalysts for the endorsement of regional culinary delicacies. The study endeavours to elucidate the role of these festivals in fortifying the regional gastronomic landscape of both nations.Design/methodology/approachAdopting a comprehensive comparative methodology, this study meticulously scrutinises the gastronomy festivals spanning diverse geographical locales in both Turkey and Italy. Consideration is given to the standout food and beverage it

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De Azevedo Machado, Carlos José, Vera Lúcia Souza Pacheco, and Angela Mara Bento Ribeiro. "Gastronomia, Cultura e Lazer." RELACult - Revista Latino-Americana de Estudos em Cultura e Sociedade 11 (April 13, 2025). https://doi.org/10.23899/t0qcer76.

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This article addresses the organization of gastronomic and street events, focusing on the experience of the Degusta Cidade Alta event in Bento Gonçalves – RS, which, in its second edition, stood out as a way to integrate culture, economy, and history. With tourism and gastronomy on the rise in various Brazilian cities, it becomes essential to understand the foundations of these events, which go beyond gastronomy to encompass street festivities. Methodologically, the study adopts a documentary research approach (Cellard, 2012), based on the principles of Cultural History (Chartier, 2002; 2006).

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